How to Make a Colorful Roasted Beet and Feta Salad with Honey Balsamic Dressing

Simple Summary

This Roasted Beet and Feta Salad is a vibrant and flavorful dish that combines the earthy sweetness of roasted beets with tangy feta cheese, creating a perfect balance of textures and tastes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 4 medium-sized beets (about 1 pound), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 6 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup thinly sliced red onion

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the cubed beets with 2 tablespoons of olive oil, salt, and pepper.

3. Spread the beets on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until tender when pierced with a fork, stirring halfway through.

4. While the beets are roasting, prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.

5. Once the beets are done, remove them from the oven and let them cool for about 10 minutes.

6. In a large salad bowl, arrange the mixed salad greens.

7. Top the greens with the roasted beets, crumbled feta cheese, chopped walnuts, and sliced red onion.

8. Drizzle the honey balsamic dressing over the salad just before serving.

9. Toss gently to combine all ingredients and coat with the dressing.

10. Serve immediately and enjoy your Roasted Beet and Feta Salad!

Chef's Notes

• For a time-saving tip, you can roast the beets in advance and store them in the refrigerator for up to 3 days.
• If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding them to the salad.
• For a vegan version, substitute the feta cheese with a plant-based alternative or avocado chunks.
• To add more protein, consider including grilled chicken or chickpeas to make this a more substantial meal.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best to add the dressing just before serving to keep the greens crisp.

Nutritional Info

Per serving (approximate):

• Calories: 300
• Protein: 6g
• Healthy Fats: 22g
• Carbohydrates: 20g
• Fiber: 4g
• Vitamin C: 15% of Daily Value
• Folate: 20% of Daily Value
• Iron: 10% of Daily Value

This salad is rich in antioxidants from the beets and mixed greens, and provides a good source of heart-healthy fats from the olive oil and walnuts.

Serving Suggestions

• Serve this salad as a light lunch with a slice of crusty whole-grain bread on the side.
• For a more substantial meal, pair it with grilled salmon or chicken breast.
• This salad makes an excellent side dish for a summer barbecue or picnic.
• Garnish with additional fresh herbs like mint or basil for an extra flavor boost.
• For a refreshing beverage pairing, serve with a crisp white wine like Sauvignon Blanc or a light iced tea with lemon.